Potatoes Gourmet
Yield
6 servingsPrep
10 minCook
40 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | medium |
potatoes
|
|
| 2 | cups |
cheddar cheese
shredded |
|
| 6 | tablespoons |
margarine
divided |
|
| 1 ½ | cups |
sour cream
|
|
| 3 | each |
scallions, spring or green onions
chopped |
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
red pepper flakes
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | medium |
potatoes
|
|
| 473 | ml |
cheddar cheese
shredded |
|
| 9E+1 | ml |
margarine
divided |
|
| 355 | ml |
sour cream
|
|
| 3 | each |
scallions, spring or green onions
chopped |
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
red pepper flakes
|
|
Directions
Cook potatoes in skins, cool.
Peel and shred on a coarse grater.
Combine cheese and 3 tablespoons margarine in saucepan; heat and stir until cheese is almost melted.
Remove from heat; blend in sour cream, onion, salt, and pepper.
Fold in potatoes, and spoon into a greased 2 quart casserole dish.
Dot with 1 tablespoon margarine. Cover and bake at 300℉ (150℃). about 25 minutes.
